1 to 5 - Bake the cupcake batter - whatever flavor you prefer - in a mini-cake tin that is taller than usual cupcake baking tins. Fill the tin with more batter than usual. That way you make sure your cupcake bakes high enough to create the dome you need for this basil pot.

6 to 9 - With a serrated knife cut out a little cone from the cupcake top. Fill with whatever frosting you prefer (I used ganache). Put the cone back into the cupcake and seal with ganache. Smooth the ganache with a small spatula until you achieve a nice smooth round dome. Freeze for a few minutes until ganache sets.

10 to 12 - Melt green coloured chocolate over a double boiler. I used a lemon flavoured one from my usual cake supply shop. Dip the cupcake's dome carefully in the chocolate and freeze for a few minutes untill chocolate hardens. Repeat the dipping to achieve a nice smooth finish.

13 to 15 - Use mini terracota flower pots instead of cupcake wrappers. These are cute and cheap from a local store. Use an additional cupcake liner just to prevent cupcake to touch the terracota pot. Then, insert the cupcake in the pot and decorate with little flags to taste. These nice bush basil pots are a tradition in popular festivities in Portugal.